Summer BLT Pasta Salad
This Summer BLT Pasta Salad with Avocado is your new favorite cold pasta salad recipe, loaded with crispy bacon, juicy tomatoes, creamy avocado, and a tangy herb dressing that ties it all together.
Okay, real talk: I made this the first time because I had half a pound of bacon in the fridge and zero plans, and now it’s the one dish my family fights over at every backyard barbecue. It’s basically a BLT that got a glow-up and decided to hang out with pasta.
Table of Contents
Why You’ll Love This Summer BLT Pasta Salad
This isn’t your sad, mayo-drowned potluck pasta salad from 1998. This BLT Pasta Salad Recipe is fresh, creamy, smoky, and just a little bit fancy thanks to the avocado.
- Crispy bacon in every single bite (non-negotiable)
- A creamy Greek yogurt dressing that’s lighter than straight mayo
- Buttery avocado that makes it feel extra indulgent
- Ready in under 45 minutes, most of it hands-off
- The ultimate BBQ Side Dish Recipe for cookouts, potlucks, and lazy Sunday lunches
It’s the kind of dish you make once and then get asked to bring to literally every summer event for the rest of your life. Consider yourself warned.
What You’ll Need
Nothing weird here, just honest ingredients doing honest work. Here’s your shopping list, split into the pasta salad itself and the dressing that makes it sing.
For the Pasta Salad
| Ingredient | Amount |
|---|---|
| Short pasta noodles (shells, farfalle, or cavatappi) | 1 pound |
| Bacon | 1 pound |
| Cherry tomatoes, sliced in half | 1 pint |
| Arugula leaves | 2 cups |
| Avocado, chopped | 1 |
| Red onion, thinly sliced | ¼ cup |
For the Dressing
| Ingredient | Amount |
|---|---|
| Plain Greek yogurt (low-fat or full-fat) | ½ cup |
| Mayonnaise | ½ cup |
| White vinegar | 2 tablespoons |
| Fresh minced chives | 1 tablespoon |
| Fresh minced flat leaf parsley | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | 1 teaspoon |
Quick note on the dressing: it’s half Greek yogurt, half mayo, so you get that classic creamy tang without it feeling heavy. Perfect for a Cold Pasta Salad Recipe you’ll actually want seconds of.
How to Make Summer BLT Pasta Salad with Avocado
This whole thing comes together in a handful of easy steps. Nothing fussy, nothing that requires a culinary degree, just good ingredients treated well.
Cook the Pasta
Boil your pasta in a big pot of well-salted water, following the package directions, but pull it just before it’s fully done so it’s still a little firm. Rinse it under cool water right away so it stops cooking and doesn’t turn into mush.
Drain it really well (nobody wants watery pasta salad, trust me) and dump it into a large mixing bowl. This is your blank canvas.
Crisp Up the Bacon
While the pasta’s boiling away, chop your bacon into half-inch pieces and toss it into a skillet over medium heat. Cook it until it hits your happy place, whether that’s chewy or shatter-crisp.
Move the cooked bacon to a paper towel-lined plate to drain. “The smell of bacon frying is basically my kitchen’s version of a dinner bell,” and honestly, someone always wanders in asking when it’s ready.
Bring It All Together
Add the bacon, halved cherry tomatoes, arugula, chopped avocado, and sliced red onion right into the bowl with your pasta. Give it a gentle stir just to distribute everything evenly.
Try not to eat all the bacon before this step. I believe in you, but also I understand if you fail.
Whisk the Dressing
In a small bowl, mix together the Greek yogurt, mayonnaise, vinegar, chives, parsley, garlic powder, kosher salt, and black pepper until smooth. If it feels too thick, thin it out with a splash of milk, water, or buttermilk.
Taste it before it goes anywhere near the pasta. This is your one shot to fix the seasoning while it’s easy.
Toss and Chill
Drizzle the dressing over your pasta mixture and toss gently so everything gets coated without turning to mush. Give it one more taste for seasoning, because your taste buds know best.
Serve it chilled, or pop it in the fridge for 20 to 30 minutes first if you have time. Cold pasta salad is a patient dish, and it rewards you for waiting.
Expert Tips, Variations, and Troubleshooting
A few things I’ve learned from making this more times than I can count, including a couple of mistakes so you don’t have to repeat them.
Tips for Success
Slightly undercook your pasta since it’ll soften a touch more as it sits in the dressing. And always rinse it in cold water so it doesn’t turn into a starchy clump.
Add the avocado right before serving if you’re making this ahead, since it can brown a bit if it sits too long. A squeeze of lemon juice tossed on the avocado chunks also helps keep them looking fresh and green.
Fun Variations
Swap the arugula for baby spinach or even shredded romaine if peppery greens aren’t your thing. You could also throw in some sweet corn or diced cucumber for extra crunch and color.
Craving more veggie-forward vibes? This Summer Corn Salad with Avocado shares that same sweet corn and avocado combo and makes a great side to serve alongside this pasta salad.
If you’re a fan of layering flavors, check out this Roasted Veggie Burrata Pasta Salad for another creamy, crowd-pleasing pasta salad idea.
Troubleshooting
Salad looking a little dry after chilling? Pasta soaks up dressing as it sits, so just whisk up a small extra batch and toss it in right before serving.
Bacon gone soggy? Make sure you’re draining it really well on paper towels and adding it close to serving time so it holds onto some crispness.
Storage, Reheating, and No-Waste Ideas
This salad keeps beautifully, which makes it a great make-ahead option for busy weeks or big cookouts.
| Method | How Long | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container, add avocado fresh if possible |
| Freezer | Not recommended | Creamy dressing and fresh produce don’t freeze well |
This one’s meant to be enjoyed cold, so there’s really no reheating involved, just pull it straight from the fridge and dig in. If your leftovers look a little dry, stir in a spoonful of Greek yogurt or mayo to loosen things back up.
For no-waste kitchen ideas, save any leftover bacon grease for roasting veggies later, and use up extra arugula in a quick side salad. Got leftover pasta salad without much avocado left? Toss it into a wrap with lettuce for a speedy lunch, kind of like these Avocado Egg Salad Lettuce Cups.
Nutritional Information
Here’s a general estimate per serving, based on the recipe making about 6 servings. Actual numbers will vary depending on your specific ingredients and portion sizes.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~520 kcal |
| Protein | ~19g |
| Carbohydrates | ~45g |
| Fat | ~31g |
| Fiber | ~4g |
| Sodium | ~680mg |
Frequently Asked Questions
Can I make this BLT Pasta Salad ahead of time?
Yes, you can make it up to a day ahead. Just hold off on adding the avocado until right before serving so it stays bright and fresh.
What pasta shape works best for this Cold Pasta Salad Recipe?
Short pasta shapes like shells, farfalle, or cavatappi work great because they hold onto the creamy dressing in all their little curves and pockets.
Can I use turkey bacon instead of regular bacon?
Absolutely, turkey bacon works as a lighter swap. Just cook it a bit longer to get some crispness since it doesn’t crisp up quite as easily as pork bacon.
Is this a good BBQ Side Dish Recipe for a crowd?
Definitely, this recipe doubles easily and holds up well sitting out at a cookout for a couple of hours. It’s always one of the first dishes to disappear.
How do I keep the avocado from turning brown?
Toss the chopped avocado with a little lemon or lime juice before adding it to the salad. Adding it close to serving time also helps keep it looking fresh.
Conclusion
This Summer BLT Pasta Salad with Avocado is proof that a few simple ingredients, treated right, can turn into the dish everyone remembers from your cookout. Smoky bacon, creamy avocado, and that tangy herb dressing just work.
If you’re looking for one more crowd-pleaser to round out your spread, this Summer Garden Ravioli Salad pairs beautifully alongside it.
Give this recipe a try this weekend, snap a photo, and pin it to your summer recipes board on Pinterest so you can find it again. And if you make it, come back and let me know how it turned out, I genuinely love hearing about it.
Dreamy Summer BLT Pasta Salad with Avocado
Equipment
- Large pot
- Skillet
- Large mixing bowl
- Small mixing bowl
Ingredients
Pasta Salad
- 1 pound short pasta noodles such as shells, farfalle, or cavatappi
- 1 pound bacon
- 1 pint cherry tomatoes sliced in half
- 2 cups arugula leaves
- 1 avocado chopped
- ¼ cup red onion thinly sliced
Dressing
- ½ cup plain Greek yogurt low-fat or full-fat
- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon fresh minced chives
- 1 tablespoon fresh minced flat leaf parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Boil the pasta in a large pot of salted water according to package directions, just until al dente and still a bit firm. Rinse under cool water and drain well, then transfer to a large mixing bowl.
- While the pasta cooks, chop the bacon into 1/2-inch pieces and cook in a large skillet over medium heat until it reaches your desired crispness. Transfer the cooked bacon to a paper towel-lined plate to drain.
- Add the bacon, tomatoes, arugula, avocado, and red onion to the pasta.
- In a small bowl, mix the Greek yogurt, mayonnaise, vinegar, chives, parsley, garlic powder, kosher salt, and black pepper. Thin with milk, water, or buttermilk if desired.
- Drizzle the dressing over the pasta and gently toss. Taste for seasoning and serve chilled.
